Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh
Ingredients
For 4 Serving(s)
snow-pea-cabbage-and-mizuna-salad-with-marinated-a
- 2 T apple cider vinegar
- 2 T soy sauce
- 2 T water
- 1 t grated ginger
- 1 t sesame oil
- 8 oz tempeh
- 2 T miso
- 1 T Dijon mustard
- 1/4 c olive oil
- 3 T lemon juice
- 1 clv garlic
- 1 T maple syrup
- 2 t coconut oil
- 6 oz snow peas
- 2 c red cabbage
- 1 carrot
- 2 c mizuna
- 2 green onions
- 1/4 c cilantro
Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh Directions
- In a small bowl, whisk the apple cider vinegar, soy sauce or tamari, water, grated ginger, and sesame oil. Place the tempeh in a small casserole dish or wide, shallow bowl, and pour the marinade over the tempeh. Refrigerate and allow to marinate at least 2-3 hours.
- In a medium mixing bowl, whisk together the miso, Dijon mustard, olive oil, lemon juice, garlic, and maple syrup. Season to taste with salt and pepper, and set aside.
- Heat the coconut oil in a large skillet over medium-high heat. Pan-fry the marinated tempeh, cooking each side 3-4 minutes, until golden-brown and crispy. Remove from heat and set aside.
- Bring a small pot of water to a boil. Cook the snow peas in boiling water for just under 30 seconds. Drain in a colander and rinse under cold water immediately to stop the cooking process. Slice into halves or thirds.
- In a large serving bowl, combine the snow peas, cabbage, carrot, mizuna, green onions, and cilantro. Dress with the miso-mustard dressing, and toss to coat. Serve immediately, topped with the tempeh.